Effects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturing (1983)

Authors

Y.I. Choi
Melvin C. Hunt
Donald H. Kropf
Curtis L. Kastner
Michael E. Dikeman

Keywords

Cattlemen's Day, 1983; Report of progress (Kansas State University. Agricultural Experiment Station); 427; Beef; Electrical stimulation; Hot boning; Presalted muscle

Abstract

Presalted, hot-boned muscle has excellent emulsifying properties for sausage manufacturing. However, electrical stimulation degrades these properties. Thus, while electrical stimulation and hot boning produce acceptable steaks and roasts, the value of the trimmings used in manufactured meat products may be lowered. Presalting maintained the high pH values of the hot-boned muscle during 24 hours storage.

Recommended Citation

Choi, Y.I.; Hunt, Melvin C.; Kropf, Donald H.; Kastner, Curtis L.; and Dikeman, Michael E. (1983) "Effects of electrical stimulation and hot boning on the functional characteristics of presalted beef muscle used in sausage manufacturing (1983)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.2523